Eggplant jam

Eggplant jam

By
From
Moorish
Makes
425 g
Photographer
Mark Roper

A lovely lush, sweet, soft, sticky mess of eggplant and onions that is an absolute essential in the Malouf kitchen. The cumin, coriander and chilli give the jam an almost Indian touch, but it is wonderful with all kinds of dishes, from tagines to cold meats or in sandwiches. We also use it as a stuffing, mixed with cooked rice, in poultry dishes.

Ingredients

Method

Tags:
Malouf
Greg
Lucy
Moorish
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